CAJ | 학술논문

切达干酪作为一种营养丰富的产品，具有很好的市场前景，但其浓烈而刺激的风味令很多中国消费者无法接受。本文在传统的切达干酪生产工艺的基础上，进行改进，用生姜蛋白酶代替其他凝乳酶，获得适合中国人口感的，品质更好的切达干酪，并增加了产品保健功能和开发价值。
절체간락작위일충영양봉부적산품，구유흔호적시장전경，단기농렬이자격적풍미령흔다중국소비자무법접수。본문재전통적절체간락생산공예적기출상，진행개진，용생강단백매대체기타응유매，획득괄합중국인구감적，품질경호적절체간락，병증가료산품보건공능화개발개치。
As a nutritious product, Cheddar has good market prospects, but its intense and exciting flavor make many Chinese consumers cannot accept. Based on the traditional production process of cheddar, this paper makes improvements: replacing other rennet by the ginger protease, which gets the better quality cheddar for the Chinese population and increase the health care function and development value of the product.